David Burke's New American Classics

One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes 'Second Day Dishes,' a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken 'Farmhouse Style' with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Cheesecake Souffles, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner'117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke's signature whimsical creations)'a fabulous cookbook. From the Hardcover edition.

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Title of ebook: David Burke's New American Classics
ISBN: 9780307519436
parent-ISBN: 9780375412318
Publisher: Knopf
Internet download file size: 6077 kb
Pages: 320
Published: 04-2009
Released online for download: 04-15-2009
Author of eBook: Choate, Judith
Author of eBook: Burke, David

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David Burke's New American Classics

Chapter One

CLASSIC

Simple Sugar-and-Spice Doughnuts

Makes about 3 dozen

It can’t get any simpler than this: a soft, easy-to-make, easy-to-roll-out dough that is quickly deep-fried in bubbling, hot, fresh peanut oil. It’s fun to watch the circles turn golden brown as they float around the top ofthe pan. A speedy flip, and in minutes a golden-brown and tender, warm doughnut is yours. A fast drain on paper towels and a quick toss in cinnamon-sugar, and you have the perfect accompaniment to a steaming cup of coffee or tea or a cold glass of milk.

3 1/2 cups all-purpose flour plus more for rolling
1 tablespoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon
3 1/2 cups sugar
2 tablespoons unsalted butter, at room temperature
3 large eggs, beaten
1/2 cup milk
Approximately 6 cups peanut oil

Combine the flour, baking powder, nutmeg, and salt. Set aside.

Combine the cinnamon with 2 cups of the sugar in a resealable plastic bag. Set aside.

Place the butter in the large ... read full excerpt from David Burke's New American Classics ebook

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